Podere Castorani - Amorino2018
RED WINE
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Producer
Castorani Wine
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Blend
100% Montepulciano
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Country
Italy
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Region
Abruzzo
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Appellation
Montepulciano D'abruzzo
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UPC
0 15643 81285 9
Reviews
Wine Spectator 90
Offers hints of melted licorice and mocha laced with baked boysenberry, fig cake, wild sage and sweet smoke -- a silky flavor range that coats the taut, fine-grained tannins. Fresh and medium- to full-bodied, with a chewy finish.
by AN, Wine Spectator , 2023
James Suckling 92
Savory black-fruit aromas and flavors here, with a nutty edge and some dried herbs. Medium-to full-bodied with bright, lightly grippy tannins and a clean fruit and mineral finish. Nicely structured.
by JS, James Suckling , 2022
Wine Advocate 90
From proprietor and former race-car pilot Jarno Trulli, the Podere Castorani 2018 Montepulciano d'Abruzzo Amorino was born in a moderately cooler vintage. Aged in oak and cement, it reveals more nuance in terms of its richly concentrated fruit. You get grilled herb or dried oregano with floral notes of dark rose. The 2018 vintage stands out because a cooler start to the season renders a more original and delicate expression of this workhorse grape. This is a 15,000-bottle release.
by ML, Wine Advocate , 2023
Technical Details
Aging
12 months in wooden barrels - sur lie.
12 months in bottle.
Food matches
Perfect with grilled meat.
Excellent with stewed game or blue cheese.
Harvest
By hand in October, accurate grape selection, partially overripe.
Winery Technical Data
Production area: Within the estate, in the municipal district of Alanno. 340 meters above sea level, southeast exposure.
Soil: Deep clay soils with rich texture.
Yield: 8 tons per hectare.
Growing system: Tendone, Abruzzo overhead trellis system.
Tasting notes
Color: Deep ruby red, with violet notes.
Nose: Concentrated, spicy liquorice, blueberry aromas and small forest fruits, with light hints of pepper and chocolate.
Palate: Very structured, full bodied and rich, with harmonious and elegant tannins. Long aftertaste with an intense and persistent finish. Notes of preserved fruits and spices.
Vinification method
Fermentation with skins at 30°C frequent pump-over "delestages", and maceration for over 40 days in 150hl vats. Malolactic fermentation during maceration with skins.